Copy number variations (CNVs) contribute to the adaptation process in two possible ways. First, they may have a direct role, in which a certain number of copies often provide a selective advantage. Second, CNVs can also indirectly contribute to adaptation because a higher copy number increases the so-called "mutational target size." In this study, we show that the copy number amplification of F...

Background: Ethyl carbamate (EC), a byproduct that naturally forms in fermented foods, can cause tumors and cell death is classified as probable human carcinogen (Group 2A). EC formed through the alcoholysis reaction between ethanol carbamyl compounds. The major precursors dominantly emerging stages of differ with disparate food types, including soy sauce. This work aimed to clarify formation i...

Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out using leavening, texture, aroma, taste and appearance. Sacch...

The effect of vanillin and essential oil of mint on the growth of different strains of food spoilage yeasts in laboratory media and fruit purées was studied. Growth of Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Debaryomyces hansenii and Z. bailii was inhibited in culture media and apple purée containing 2000 ppm of vanillin for 40 days storage at 27 degrees C and a(w) 0.99 or 0.95. But...

Abstracts Zygosaccharomyces species are among the most problematic food spoilage yeasts. The two infamous balii and rouxii , although they may also take a positive role during production of some fermented foods. DNA sequence based yeast identification aided by freely available reference databases barcoding sequences has boosted description rate novel in last decades. genus been considerably exp...